Chicken Fusilli Pasta and Roasted Pepper Sauce

Chicken Fusilli Pasta and Roasted Pepper Sauce
Recipe by Dragon

I picked up some gorgeous peppers at the market yesterday and I knew immediately how I wanted to prepare them. I've been making this roasted pepper sauce for a while now and it's always a hit when I serve it to friends and family. There is a little time required to roast and prepare the peppers but it is completely worth the effort. Roasting peppers enhances their sweetness. You can substitute the chicken with shrimp, beef and even tofu. You can also mix up the peppers but I'd stay away from the green ones for this dish. Enjoy!

Serves: 2 mains or 4 sides

Ingredients:

2 red peppers, cut in half and remove seeds
1 yellow pepper, cut in half and remove seeds
1 orange pepper, cut in half and remove seeds
2 1/2 cups fusilli pasta
2 chicken breasts, cut into large dice
2 tablespoons olive oil
1 small onion, chopped
1/4 teaspoon red chili flakes (or less depending on your taste)
2 cloves garlic, minced
Splash of white wine (about 2 tablespoons)
1/2 cup chicken broth
1/4 heavy cream
1/2 cup green peas, thawed if frozen
Salt and fresh ground pepper to taste
Grated parmesan to garnish

Directions:
1. Preheat oven to 500 degrees or broil.

2. On a cookie sheet, place peppers and drizzle each one with olive oil. Make sure each pepper is well coated in olive oil and sprinkle with salt. Char the peppers in the oven, turning them until the skin is completely charred. Place peppers in a glass bowl and cover with plastic wrap. The steam will loosen the skins. When the peppers are cool, scrape the skins off with a knife, cut into large pieces and set aside.

3. In a large pot of salted boiling water, add pasta and cook until al dente, about 10 minutes. Drain pasta and reserve.

4. Heat the olive oil in a sauté pan over medium heat. Add the chicken and sprinkle with a little salt and fresh ground pepper. Cook the chicken until it is brown on all sides. Set aside and keep warm.

5. To the sauté pan, add the onions, chili flakes and garlic. Cook until the onions are soft and translucent. Add a splash of white wine and cook until the wine has evaporated. Add the reserved peppers, chicken broth and cream. Bring to a boil and remove it from the heat.

6. Purée sauce in a blender (hot liquid, be careful!) until very smooth, about 1 minute.

7. In the pan used to cook the pasta, combine the cooked pasta, pepper sauce, peas and cooked chicken. Toss gently to coat the pasta and warm the peas. Check the seasoning and add salt and pepper if needed.

8. Serve, garnished with some grated parmesan.

27 comments:

Sara said...

Looks awesome!! This looks really yummy and your photos are fabulous!

Happy cook said...

I have never roasted pepers at home.
The pasta dish look so yumm, that i would love to have this for lunch.

Rosa's Yummy Yums said...

A scrumptious pasta dish!

Cheers,

Rosa

Donna-FFW said...

I am LOVING this dish, I may try it tonight.

5 Star Foodie said...

Delicious pasta with red pepper sauce!

pigpigscorner said...

I love roasted peppers! and I always avoid the green ones =P

Amanda said...

This looks wonderful. I just love roasted red peppers.
I've been seeing green peas in pasta all over the place lately. I've never tried it, but I really want to! I'm inspired.

Carrie said...

I have been really into roasted red pepper recipes lately. I love the idea of using it as a pasta sauce. This looks so good!

veggievixen said...

yum! red pepper sauce sounds bomb.

Amanda @ Mrs.W's Kitchen said...

So colorful--it sounds yummy!

Maria said...

Roasted peppers are so flavorful! What a great pasta dish!

Patsyk said...

That is a gorgeous dish! I imagine it must taste wonderful... I'd make a meal out of that easily.

pinkstripes said...

YUM! The sauce sounds amazing. Your picture is gorgeous!

Debbie said...

Looks delicious. I will have to try this one....

biz319 said...

I love roasted red peppers! This looks delicious!

Adam said...

Thanks Dragon, I missed your blog quite a bit actually. Your recipes have always been a hit with me, and you aren't afraid to experiment. Like I love the addition of peas in here... that's gold dude :)

Barbara Bakes said...

Such a beautiful dinner in your elegant white bowl!

Elra said...

Hmmm what a scrumptious meal you have there. I love roasted pepper too. Delicious!

Fearless Kitchen said...

This looks really wonderful. I like the red pepper sauce, and the green peas are a nice touch.

Kerstin said...

I love it! The roasted peppers sound so flavorful and it's such a beautiful pasta dish - yum!

Elin said...

I would love to have some for dinner...yummy no doubt, the roasted pepper will add more flavor to the pasta!

mesa para 4 said...

That looks so yummy :-) and with peppers great :-)

Peter M said...

Roasted peppers are fine all by themself so this pasta dish is a "shoe in" for me.

Would Mateus go well with this? ;)

Jeff said...

When I get peppers anymore it is a must they get roasted. Such a magical and beautiful thing.

Nicely done and looks amazing!

girlichef said...

Wow, you have a delicious blog! This looks and sounds addictive :)

burpandslurp said...

love it! I made something similar to this once, though with roasted bell pepper and artichoke tapenade instead of real bell peppers!

Pearl said...

you are totally welcome to come and cook in my kitchen anytime ;)

 
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